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In the knowledge management (KM) literature, there are umpteen discussions on knowledge sharing; however, the scholarly community still faces a dearth of literature on knowledge hiding behavior (KHB) and its determinants. The current study aims to examine the direct effect of dark triad (DT) personality dimensions (machiavellianism, narcissism and psychopathy) on KHB dimensions (rationalized hiding, evasive hiding and playing dumb). Drawing on social control theory, this study also explores the moderating effect of workplace spirituality (WS) on the direct relationship between DT and KHB.

Using purposive sampling, 281 matched-pair datasets from faculty members working with higher education institutions (HEI) in India have been obtained. The direct relationship has been tested through regression analysis and moderation analysis has been performed using the PROCESS macro for SPSS.

The study has successfully mapped DT dimensions with KHB dimensions, and it is observed that machiavellians mostly use evasive hiding, narcissists believe in rationalized hiding and paying dumb is mostly used by psychopaths. Workplace spirituality (WS) weakens the direct relationship between DT and KHB.

HEIs are advised to foster a climate conducive to WS by getting faculty to realize that their job is something larger than themselves through developing a sense of community among faculty members.

This empirical study extends the KM literature and expands the scope of bridging the gaps on KHB. It is one of the few studies to examine the impact of DT on KHB with WS as a moderator in HEIs.

This paper aims to review the types of pizza and the functionality of basic ingredients of pizza with special focus on the effects of pizza toppings on health.

Phenomenological research has raised awareness and increased insight into the role of various pizza ingredients and health benefits of different pizza toppings and consequently pizza is called a “functional food”. The approach is based on observation of the online research, a close watch on the pizza industry, analysis of research papers in journals, and brainstorming research on the effect of packaging on the quality of different pizza ingredients with a co‐researcher for four years.

The changing life patterns and food habits of people and their preferences have catapulted the market to grow for convenience and fast foods. Pizza is one of the most popular family foods worldwide and has gained widespread consumer acceptance as a healthy and convenience food. It is a multi‐component product with composite number of toppings. It provides an array of nutrients in significant amounts, in relation to its energy and fat content, making it a nutrient‐dense food. It is cheap and can be delivered in a very short time. In particular, pizza supplies 30 per cent of the USA recommended daily allowance of vitamins A, C, B₂, calcium and protein. It contains 50 per cent of vitamin B₁ and 35 per cent of iron. Furthermore, pizza has anticancerous effects beyond the basic nutrition it provides, because of the potent antioxidant lycopene present in tomatoes.

This paper offers a holistic view that would guide a reader to identify the beneficial effects of pizza.

Consumer's demand for fresh, naturally preserved, food products has grown dramatically in recent years. Modified atmosphere packaging (MAP) has proved to be most innovative growth area in food packaging. Studies have been conducted to increase the shelf life of ready‐to‐bake pizza by using MAP technique. The purpose of this paper is to study the influence of different modified atmospheres and refrigerated storage on the sensory characteristics of the ready‐to‐bake (unbaked) pizza.

The most up‐to‐date and pertinent studies within the literature have been included and summated in this paper.

To determine the shelf life of MAP ready‐to‐bake pizza, the samples were subjected to four types of atmospheres (air, 100 per cent CO₂, 100 per cent N₂ and 50 per cent CO₂/50 per cent N₂) and stored for various time intervals at 7 ± 1 ^○C. The shelf life of ready‐to‐bake pizza significantly increased up to 15 days (a 300 per cent increase) for the samples packaged under 100 per cent CO₂ (atm 2), 50 per cent CO₂/50 per cent N₂ (atm 4) and 100 per cent N₂ (atm 3), compared to conventional air pack (five days).

This paper gives a concise, up‐to‐date overview on how different gases affect the various sensory parameters of ready‐to‐bake‐pizza.

The purpose of this paper is to review the new trends in plastic additives, with special focus on developments in food packaging materials.

Phenomenological research has brought awareness and increased insight into the role of various plastic additives on the packaging of foods. The approach is based on the current trends and the industrial protocols for the additives used in plastic polymer processing for the development of food packaging materials.

Packaging of foodstuffs is a dynamic process which continually responds to the changes in supply and demand which are the result of adaptations to the varying demands of the consumer, changes in retail practices, technological innovations, new materials and developments in legislation, especially, with respect to environmental concerns. A wide range of additives is available for enhancing the performance and appearance of food packaging, as well as improving the processing of the compound. Polymer additives are important areas of innovation for packaging materials.

The paper reviews and summarizes the recent developments in the functionality of different additives, along with their advantages and disadvantages, currently being used to enhance the properties of food packaging materials that can positively influence the environment within the packaging for the increased demand for raw or processed foods.

The purpose of this paper is to review the recent trends in the development of active packaging (AP) for foods.

The most up‐to‐date and pertinent studies within the literature have been included and summated in this paper.

Fresh foods are widely consumed and are becoming a major component of the international food market. During the last decades, the social and scientific modernization, the boom in customer's needs and demands, along with the major changes in the way food products are manufactured, distributed and retailed, led to the development of alternative or novel methods for the production and preservation of food products. This review will present the most comprehensive and current overview of the widely available, scattered information about the different AP technologies for the control of various critical parameters responsible for the quality and shelf life of fresh foods with an interest to stimulate further research to optimize different quality parameters.

This paper offers a holistic view that would guide a reader to identify the recent developments in the field of AP.

The purpose of this study is to modify guar gum (GG) into guar gum acetate (GGA) and phthaloyl guar gum (PHGG) by transesterification and phthaloylation, respectively.

GG has been modified into GGA through transesterification reaction between GG and vinyl acetate and PHGG through esterification reaction with phthalic anhydride. The modified GG was characterized by solubility test, Fourier-transform infra-red (FTIR) spectroscopy, proton nuclear magnetic resonance (¹H NMR) spectroscopy, X-ray diffractometry (XRD) and thermogravimetric analysis. Swelling properties of GGA and PHGG hydrogels in water were evaluated.

These two types of modified GG have better solubility such as in dimethyl sulfoxide and N,N-dimethylformamide but no true organosolubility was achieved. The modifications were confirmed through FTIR with new absorption peaks at 1,733 cm⁻¹ for GGA and 1,709 cm⁻¹ for PHGG coupled with observed substitution peaks at 1.80 to 2.20 ppm and 7.40 to 7.90 ppm, respectively, from ¹H NMR spectroscopies. XRD revealed both GGA and PHGG are less crystalline than native GG. GGA was found to be more thermally stable than native GG, whereas PHGG was slightly less thermally stable than native GG. The swelling property in distilled water for native GG, PHGG and GGA was 918.43 ± 46.62%, 537.04 ± 2.87% and 393.04 ± 13.42%, respectively.

The GGA and PHGG hydrogels are expected to be useful for biomedical fields such as tissue engineering and drug-delivery.

Modifications of native GG into GGA using vinyl acetate and PHGG using phthalic anhydride are novel.

With new hybrid working models in place post COVID-19, it is requisite that knowledge workers (KWs) stay agile. Knowledge-oriented leadership (KOL) can help employees with essential knowledge acquisition (KA) facilitating the journey toward hybrid work agility (HWA). This study, thus, aims to explore the impact of KOL and KA on HWA and reveal whether this effect stems uniformly from a single homogenous population or if there is unobserved heterogeneity leading to identifiable segments of agile KWs.

Data was collected through stratified sampling from 416 employees from 20 information technology enabled services companies involved in knowledge-intensive tasks. Partial least squares (PLS) structural equation modeling approach, using SMART PLS 4.0, has been applied to examine the effect of KOL and KA on HWA. Finite mixture PLS, PLS prediction-oriented segmentation and multigroup analysis have been used to identify segments, test segment-specific path models and analyze the significance of the differences in the path coefficients for unobserved heterogeneity. Predictive relevance of the model has been determined using PLS Predict.

Results indicate that KOL contributes to employees’ KA and HWA. A significant positive relationship is also reported between KA and HWA. The model has medium predictive relevance. A two-segment solution has been delineated, wherein independent agile KWs (who value autonomy and personal agency over leadership for KA) and dependent agile KWs (who depend on leaders for relational and structural support for KA) have been identified. Thus, KOL and KA play a differential role in determining HWA.

The authors’ major contribution to the knowledge body constitutes the determination of antecedents of HWA and a typology of agile KWs. Future researchers may conduct segment-wise qualitative analysis to delineate other variables that contribute to HWA.

Technological advances necessitate that knowledge-intensive industries foster agility in employees for strategic agility of the organization. For effecting agile adaption of an organization to the knowledge economy conditions, it is pertinent that the full potential of this human resource be used. By profiling HWA of KWs on the basis of dimensions of KOL and the level of their KA, organizations will be able to help employees adapt better to rapidly changing work conditions.

HWA is a novel concept and very germane in a hybrid working environment. To the best of the authors’ knowledge, this is the first study to examine the effects of the dimensions of KOL and KA in relation to HWA, along with an empirical examination of unobserved heterogeneity in the aforementioned relationship.

The purpose of the study is to find out the budgetary allocation for books and journals (Print and Electronic) and growth of resources during 2003-2004 to 2012-2013. The study also explored the significant/non-significant relationship for budget allocated for books and journals (Print and Electronic) as well as growth of resources across the libraries. This will help the librarians of such universities to build their collection accordingly.

The data were collected with the help of a structured questionnaire. Moreover, information was obtained from the primary library records such as annual reports, budget estimates, ledgers and also the staff involved in the acquisition section. The hypotheses were tested using chi-square test. The relationship between budgetary allocation and growth of resources amongst the five university libraries during 2003-2004 to 2012-2013 were analysed and discussed.

Maharishi Dayanand University library had the highest budget for purchase of books (Rs.125 lakh), whereas Panjab University library had the highest budget (Rs.208 lakh) for purchase of journals (Print and Electronic) during 2012-2013. Panjab University library allocated Rs.18 lakh for purchase of books and Rs.208 lakh for purchase of journals (Print and Electronic) during 2012-2013. Punjabi University library allocated 16 lakh for purchase of books and 45 lakh for purchase of journals (Print and Electronic) during 2012-2013. Guru Nanak Dev University library allocated Rs.16.80 lakh as the budget for purchase of books and Rs.8.30 lakh for purchase of journals (Print and Electronic) from 2007-2008 to 2012-2013. Kurukshetra University library allocated Rs.9 lakh for purchase of books during 2010-2011 and 2011-2012, whereas it had allocated Rs.79.20 lakh for purchase of journals (Print and Electronic) during 2008-2009. Maharishi Dayanand University library allocated Rs.125 lakh for purchase of books during 2011-2012 and 2012-2013, whereas it allocated Rs.125 lakh for purchase of journals (Print and Electronic) during 2012-2013.

The study was limited to five universities of Northern India, which comprised Panjab University, Chandigarh (PU); Punjabi University, Patiala (PbiU); Guru Nanak Dev University, Amritsar (GNDU); Kurukshetra University, Kurukshetra (KU); and Maharishi Dayanand University, Rohtak (MDU). The data related to budgetary allocation for resources and growth and cumulative growth of books and journals (print and electronic) during 2003-2004 to 2012-2013 were collected and analysed.

This is the first of its kind of study in these universities, which provides an overview of how much budget was allocated for collection development in these university libraries. The relation between budget allocation and growth of resources were compared, and their significant/non-significant relationship in five university libraries in North India was found.